what an amazing tart recipe to make that would be great for that special tea party , I think you guest will love this tea time treat as it is such a wonderful combination of flavours .. happy baking
Here below is an excerpt about this tart and a list of the ingredients you will need from the huffingtonpost website
La Pinolata, the Pine Nut Tart, is a traditional, homey favorite in Italy, with variations ranging from a ricotta, pastry cream or even chocolate filling baked in a sweet pastry crust. For others, the Pinolata is a pine nut-studded genoise-type cake. My own version is an almond and pine nut frangipane smoothed into a pastry crust over a thin layer of tangy, sweet fruit jam and sprinkled with more pine nuts. This luscious filling can be flavored with a bit of lemon zest and juice, vanilla or even rum. And it not only keeps perfectly well for several days, but tastes better and better as the flavors meld together.
PINOLATA (PINE NUT TART)
For one 9 to 10-inch (25 cm) round tart. I used my 13 ½ x 3 ¾- inch (34 x 10-cm) rectangular tart tin + 1 small 4 ¼-inch (11-cm) round tartlet tin.
1 recipe single Sweet Pastry Pie Crust (recipe below)
1 cup (100 g) finely ground blanched almonds
½ heaping cup (75 g) very fresh, lightly toasted pine nuts, finely ground
4 ½ oz (about 8 Tbs + 2 tsps/ 125 g) unsalted butter, softened to room temperature
¾ cup (150 g) sugar
2 whole large eggs
2 large egg yolks
1 Tbs + 2 tsps (25 g) flour
Very fresh pine nuts for the top of the tart, lightly toasted if desired, about 5 ½ oz (150 g)
Optional flavorings: 1 tsp vanilla extract, 1 Tbs rum or to taste, finely grated zest of one lemon and a squeeze of juice to taste
5 Tbs apricot jam (traditional) or flavor of your choice (I use cherry jam)
Powdered/confectioner’s sugar for dusting
To see how to make this tart on the huffingtonpost website please use the next page link below
